Estate Trio
These wines include grapes grown in our Estate Vineyard. . . .taste how special these vines really are!
Sauvignon Blanc 2022 -
Made from grapes grown at the best vineyard sites in the area this wine is a beautiful expression of what local terroir can produce. Our lovely climate means acidity remains high on these grapes, making it one of our best food wines, pairing particularly well with herb-driven sauces served over chicken, tofu, or fish dishes. With its distinctive, vivid aromas of chamomile and lemon verbena and bright hints of citrus and basil on the tongue, it has a balanced, clean finish and a zesty acidity that makes this Sauvignon Blanc a classic.
Nose: chamomile, lemon verbena, elderflower, yellow apple
Palate: lime zest, celery root, citrus pith, basil
Finish: medium plus acidity, dry, clean finish
Varietals: 100% Sauvignon Blanc
Food Pairing: Goat and herb cheeses. Green vegetables like brussel sprouts, asparagus, cucumbers, and broccoli. Chicken, fish, or tofu served with herb-driven sauces. Seafood or shellfish. Thai and Vietnamese dishes.
Viognier 2021
The Viognier grape was almost extinct in the 1960's, with only 35 acres growing in France, but Virginia has played a role in its dynamic comeback. While the color and aroma may suggest a sweet wine, Viogniers are predominantly dry and are known for producing heavy aromatics with low acidity. Our 2021 vintage is fruit-forward with a creamy feel and light acidity, making it delightful to sip or pair with food.
Nose: honeysuckle, jasmine, chamomile, fig
Palate: lemon zest, cantaloupe, green guava, white peppercorn
Finish: light minerality, light acid
Varietals: 94% Viognier, 6% Petit Manseng
Food Pairing: Fresh chèvre, gruyère, aged gouda, and double and triple creams, creamy poultry dishes, meatier fish, mildly spicy dishes.
Petit Verdot 2019 - Virginia Governor's Cup 2023 - Gold Medal Winner
Virginia Governor's Cup 2022 - Gold Medal Winner
Our single varietal 2019 Petit Verdot is a beautiful example of why we love this grape so much. We age this wine in a blend of French and American oak barrels to enhance its complexity, bringing out its rich aromas of boysenberry, black olive, and tobacco leaf and highlighting fruit flavors on the palate of blackberry and pomegranate seed. Its finish is dry, with medium tannins and with notes of pepper. This lovely wine pairs well with rich meat dishes, spicy foods, and a variety of hard and semi-soft cheeses.
Nose: boysenberry, violet, black olive, tobacco leaf
Palate: blackberry, pomegranate seed, dark cocoa, wet chalk
Finish: medium acid, medium tannins, fine tannin texture
Varietals: 100% Petit Verdot
Food Pairing: Semi-hard cheeses like gouda and gruyere. Mushrooms, truffles, kidney and black beans, olives, eggplant, and nuts. Grilled steak, spicy pork, veal and lamb, rich meat dishes, all types of game and sausage.